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This dip can be made with a variety of vegetables, depending on the season!
2 red or orange bell peppers
1 Tbsp (15 mL) canola oil
3/4 tsp (4 mL) salt, divided
1/2 cup (125 mL) split red lentils
1 1/2 cups (375 mL) water
1 garlic clove, peeled
1/4 cup (60 mL) lemon juice
3 Tbsp (45 mL) tahini (or natural nut butter)
Seasonal Substitutes – try swapping different roasted vegetables: 1. Summer – roasted eggplant 2. Fall – roasted beets 3. Winter– roasted butternut squash
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